Indulge in the tropical bliss of Juicy Pineapple Heaven Cake, a light and fluffy dessert that combines the sweetness of ripe pineapple with a moist, decadent cake. Perfect for summer gatherings or a special treat, this cake is bursting with flavors that will transport you straight to a beachside paradise. With a rich, buttery base, a juicy pineapple topping, and a dash of creaminess, every bite feels like a bite of heaven. This cake is easy to make, yet sophisticated enough to impress guests at any occasion.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh pineapple, chopped (or canned, drained)
- ½ cup pineapple juice (from fresh or canned)
- ¼ cup shredded coconut (optional)
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- Whipped cream or vanilla ice cream for serving (optional)
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Mix the dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Set aside.
- Cream the butter: In a separate large bowl, beat the softened butter using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the sour cream: Gradually mix in the sour cream, followed by the dry ingredient mixture, alternating with the pineapple juice. Start and finish with the dry ingredients, mixing until just combined.
- Prepare the pineapple topping: In a small bowl, combine the chopped pineapple, brown sugar, cornstarch, and shredded coconut (if using). Stir until the pineapple is evenly coated.
- Assemble the cake: Pour the batter into the prepared cake pan. Gently spoon the pineapple mixture over the top, spreading it out evenly.
- Bake the cake: Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the cake should be firm to the touch.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve and enjoy: Once the cake has cooled, slice it up and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. This cake is perfect for enjoying with a cup of tea or as a stunning centerpiece for any celebration!